BHINDI MASALEDAR

Ingredients:
500gm Lady Finger / Bhindi
250 gm Onions, sliced
200 gm Tomatoes, chopped
2 tsp Garlic paste
2 tsp Ginger paste
1 tbsp Coriander Powder
1 tsp Cumin Seeds
1 Bay Leaf
1 tsp Cumin Powder
1/4 tsp Turmeric Powder
1 tbsp Kashmiri Chilli Powder (very light in taste)
A pinch of Garam Masala
Oil
Salt to taste

Recipe:
Wash lady fingers and pat dry with kitchen cloth. Cut their crown and use in full length size.
In a sauce pan heat oil over medium heat. Add cumin seeds and bay leaf.
When cumin seeds are brown add onions and 1 tsp salt and saute till golden brown.
Add ginger and garlic paste and saute. Add turmeric, coriander powder, cumin powder, kashmiri chilly powder and saute.
Add tomatoes and mix well and put lid on saucepan. Cook for 1 minute.
Take lid off and crush the soften tomatoes and stir well.
Add lady fingers and stir well to coat the onion and tomatoes thoroughly.
Put lid on cook on low flame till lady fingers are done. Do not stir too much, it will break and mash the lady finger.
When done check for salt consistency and then sprinkle garam masala over it.

Enjoy with plain triangle paranthas (recommended ) or chappati.

Till then keep smiling ... its precious :)

MUSHROOM DIP

Ingredients:
200 gm jar of Marinated Mushrooms
50 ml Thickened Cream
1 tbsp Yoghurt

Recipe:
Put the marinated mushrooms into the blender and make a paste.
Add cream and yoghurt and pulse until smooth creamy mixture.
Mushroom dip is ready to serve.

Till then keep smiling ... its precious :)

MINT CHUTNEY

Ingredients:
1 bunch Fresh Mint Leaves
1-2 Green Chillies
1 tbsp Dry Mango Powder
Salt to taste
1 tbsp Sugar
1 clove of Garlic
Water as required

Recipe:
Wash mint leaves and put them in  blender.
Add garlic, sugar, salt, green chillies and blend with the help of little water. Make a smooth paste.
Transfer in a bowl and add dry mango powder. Mix well, add water if required.
Relish mint chutney with samosa, pakoda or any kind of chaat. If using over chaat then make it a little bit thin in consistency.

Till then keep smiling ... its precious :)